Moroccan Spring Soup

The smell of fresh fava beans brings back childhood memories. Around March or April, you could find it in the open market, the Shouk, sold by the kilo.
An entire afternoon was dedicated to shelling the beans and freezing them.
This soup, made in the late morning of the eve of Passover, kicks off the springy and green holiday.

I added to the soup my version of Flourless meat kibbeh and the result was unbelievably good.

3.5 cups frozen fava beans

1/3 cup olive oil

1 cup celery, chopped

1 medium onion, chopped

3/4 cup cilantro (leaves only)

1/3 cup dill, chopped

7 cups hot chicken stalk

Salt and pepper

1 tsp. ground white pepper

1. Heat the oil in a deep pot.
2. Add the onion to the pot and fry for 5 minutes

3. Add the rest of the vegetables and fry for 5 more minutes

4. Add the chicken stalk and the spices and bring to a boil

5. Cook on low heat for 25 minutes till the vegetables are tender

6. Using a stick blender, pulse the soup 3-4 times, just enough to grind some of it.

7. Optional- toss into the soup the kibbeh and cook for 20 more minutes